Japanese Onion Dressing



Preparation info

  • Difficulty


  • Makes:

    300 ml

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes
Cooking: 3 Minutes

This flavour-packed dressing is not only delicious on a salad (such as the Tofu, Tomato and Shiso Salad on page 68 and the Chicory Salad on page 72), but is also fantastic as a marinade for steak, grilled fish and grilled vegetables.



  • 2 small onions, finely chopped
  • 1 garlic clove


  • 75 ml (2½ fl oz) extra virgin olive oil
  • ¼ cup (60 ml) soy sauce
  • ¼ cup (60 ml) rice vinegar
  • 2 teaspoons light brown sugar
  • 2 cm (¾ inch) piece of fresh ginger, peeled


Heat 1 tablespoon of the olive oil in a frying pan over medium heat and cook the onion for 3 minutes.

Place the cooked onion, the remaining olive oil, soy sauce, rice vinegar, sugar, ginger and garlic in a blender and blitz until well blended.

Store the dressing in a sterilised screw-top jar and keep refrigerated for up to 10 days.